Prevention of potato late blight

As we all know, potato is a high-yield crop that can serve as a staple food and can also cook. In recent years, the cultivation area and planting area have been increasing. However, a disease that can cause the leaves to rot and the plants to die has often occurred everywhere. This is the potato late blight. The epidemic of the disease was very strong. As early as the 1840s, it had triggered the “Irish hunger” that shocked the world in the United Kingdom and Northern Ireland. Millions of people died of starvation or were forced to flee. Late blight mainly damages the leaves, causing water-stained yellow-brown spots on the edges of the leaves or leaves that are prone to dew, and there are light green halos around the spots. When the weather is wet, the lesion will expand rapidly until the whole leaf rots and turns black, with a white mold layer on the leading edge of the extension. The germs also invade stems and tubers, resulting in brown streaks on the stems and petioles, causing the plants to wilt, the leaves to droop, and the tubers to suffer damage, forming large brown spots, a little sag, and internal brownish decay. Severe disease field emits a smell of corruption. The pathogens mainly wintered in mycelium with mycelium. In the southern double cropping area, diseased tissue, self-infected seedlings, and pathogens on tomato late blight disease strains can also spread to healthy potato plants and cause diseases with wind and rain, and they can breed for a few days. The occurrence of late blight is closely related to meteorological factors and the cultivation environment, especially rainfall and condensation. The rainy season comes early, there are many rainy days, long duration, and large fluctuations in cold and warm, foggy weather; low-lying terrain and poor drainage; diseases in the years when the plants are closed and the humidity is too high are very likely to be endemic. The most economical and effective measures for the prevention and control of potato late blight are breeding and utilization of disease-resistant varieties; followed by rotation crops and non-continuous cropping with solanaceous crops; third, selection of disease-free seed potatoes or the establishment of disease-free seeding areas, and the strict removal of diseased potatoes during sowing Fourthly, the plant is densely planted, fertilized and watered to improve the plant's ability to resist disease. Fifth, the pesticide is sprayed in time after the onset of the disease in the field. Rotation of 72.2% propamocarb (Prokary) 800x, 64% cafrox (wet toxin) WP 500x, 70% Prosin Zinc (Aetnax) WP 800x, 10% cyclosulfuron suspension 2000-2500 times, 1:1:200-fold Bordeaux mixture, or compounding agent such as 40% methorus wettable powder 700-800 times, 72% Kelu Mancozeb) WP, 60% AZM (enoic morpholine + mancozeb) wettable powder, 50% Fluorampaphenone (Fluoroline + Mancozeb) wettable powder, 68.75% fluoride fungicide Wei Suwei suspension agent. According to the weather and condition, prevention and control 1 time interval 7 to 10 days, continuous prevention 2 to 3 times.

Soy products are processed foods made from beans such as soybeans, Green Beans, peas, and broad beans. Most soy products are tofu and its reconstituted soy milk.
China is the hometown of soybeans, and China has cultivated soybeans for five thousand years. It is also the first country to develop and produce soy products. For thousands of years, the ancient Chinese working people have used a variety of beans to create many far-reaching and widely circulated soy products, such as tofu, tofu, fermented bean curd, soy milk, soybean meal, soy sauce, bean sausage, bean curd, soybean fish, Ramie, cat ears, vegetarian wings, soy ears.

Soy Food Snacks

Tofu Snacks,Soy Food Snacks,Bean Curd Snacks,Spicy Sauced Tofu

Hangzhou Aiyomi food co.,LTD , https://www.aiyomisnacks.com